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Power Packed Fruit and Veggie Muffin for Picky Eaters

  • Recipe Submitted by on

Category: Healthy Recipes, Breakfast

 Ingredients List

  • Dry Ingredients:
  • 1 cup Whole Wheat Flour
  • 1 cup Flour, All-Purpose
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • _______________
  • Wet Ingredients:
  • ---------------
  • 3/4 cup Sugar
  • 4 tbsp Butter, without salt
  • 2 large Egg
  • 1 tsp Vanilla extract
  • 1/8 cup Apple Juice
  • 1/4 cup Applesauce, unsweetened
  • 1 medium Carrots, raw
  • 1/4 cup Yogurt, Plain
  • 2 1/2 cup Fruit and Veggie Puree
  • We used steamed broccoli, zucchini, banana, and apple


1. Preheat oven to 375 degrees F.

2. Mix together dry ingredients in a bowl. Set aside.

3. Mix the sugar, butter, eggs and vanilla in a mixer. Beat well

4. Combine produce, apple juice, and apple sauce in a food processor and pulse until thoroughly mixed.

5. Combine the puree, carrots, and yogurt, into the butter mixture and beat until mixed.

6. Finally, add the dry ingredients and mix just until combined and wet.

7. Scoop the mixture into a prepared muffin pan

8. Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.

Yields: 36 Mini-Muffins or 20-24 regular-size muffins (You can make regular size muffins, but they turn out better as mini-muffins because they are smaller and take less time to bake)

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